The Effect of Additional Presentation Fruit Sari (Diospyros kaki L.) on Hard Candies

Abstract

ABSTRAK Latar belakang; Permen olahan pangan berbahan dasar gula atau sukrosa paling banyak disukai oleh anak-anak contohnya permen keras (hard candy) dibuat dengan proses pemanasan pada suhu tinggi yaitu antara 140-150°C. Tujuan; untuk mengetahui pengaruh penambahan sari buah kesemek pada permen keras. Bahan dan Metode; Jenis penelitian eksperimen dengan membuat 5 formula permen keras, berbahan sari buah kesemek, air, sukrosa dan daun mint dengan analisis yang dilakukan meliputi organoleptis, kadar air, kadar abu dan pH. Hasil; Analisis organoleptis permen dengan formula 2 lebih diminati oleh panelis. Hasil kadar air kelima formula yaitu F1 (0,435%), F2 (0,53%), F3 (2,005%), F4 (9,555%), dan F5 (19,3%) dengan persyaratan sesuai SNI 3547.1:2008 tidak melebihi 3,5%, hanya formula 4 dan 5 yang tidak memenuhi persyaratan. Kadar abu kelima formula yaitu F1 (0,15%), F2 (0,018%), F3 (0,1545%), F4 (1,1095), F5 (0,104%) dengan persyaratan sesuai SNI 3547.1:2008 tidak melebihi 2,0%. Analisis kelima formula menghasilkan permen dengan pH 5 yang sesuai dengan standar permen 4,5-6. Kesimpulan; Penambahan sari buah kesemek berpengaruh terhadap perbedaan organoleptis, kadar air, dan kadar abu permen keras, tetapi tidak mempengaruhi pHnya. Permen formula 2 memiliki kualitas yang baik dan lebih diminati dibandingkan formula lainnya. ABSTRACT Background; Food processed candy made from sugar or sucrose is most liked by children, for example, hard candy is made by heating at high temperatures, namely between 140-150 ° C. Objectives; to determine the effect of adding persimmon juice to hard candy. Materials and Methods; This type of experimental research was made by making 5 hard candy formulas made from persimmon juice, water, sucrose and mint leaves. The analysis was carried out including organoleptic, moisture content, ash content and pH. Result; The organoleptic analysis of candy with formula 2 was more attractive to the panelists. The results of the moisture content of the five formulas, namely F1 (0.435%), F2 (0.53%), F3 (2.005%), F4 (9.555%), and F5 (19.3%) with the requirements according to SNI 3547.1: 2008 not exceeding 3,5%, only formulas 4 and 5 do not meet the requirements. The ash content of the five formulas, namely F1 (0.15%), F2 (0.018%), F3 (0.1545%), F4 (1.1095), F5 (0.104%) with the requirements according to SNI 3547.1: 2008 does not exceed 2, 0%. The analysis of the five formulas produced candy with a pH of 5 which was in accordance with the candy standard 4.5-6. Conclusion; The addition of persimmon juice had an effect on differences in organoleptic, moisture content and ash content of hard candy, but did not affect the pH. Formula 2 candy is of good quality and is more desirable than other formulas.